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Change of volatile compounds in red bell pepper by fungal pathogens during decay

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Comparison of volatile and non-volatile components of makgeolli fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae

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Comparison of volatile metabolites produced by different microorganisms isolated from Korean traditional nuruk and meju in fermented soybeans

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Comparison of volatile and non-volatile metabolites in rice fermented by 12 different lactic acid bacteria

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Effect of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan in canned-coffee model systems